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These PB&J cookies turn your favorite sandwich combo into a mouthwatering sweet treat that'll take you straight back to your childhood days. Each soft peanut butter cookie cradles a sweet jam pocket, hitting that perfect flavor sweet spot that everyone from little ones to grown-ups can't resist.
I stumbled on this recipe during a downpour when my kiddos wanted something sweet but we'd run out of chocolate chips. These days they ask for these PB&J treats way more than regular peanut butter cookies, and the batch vanishes within a couple days every time.
Ingredients
- Unsalted butter: Gives these cookies their foundation and rich taste without drowning out the peanutty goodness
- White and brown sugar: Work together for just the right sweetness and that irresistible chewy bite
- Creamy peanut butter: Brings that unforgettable flavor we all love while helping everything stick together
- Egg: Holds everything together and adds a rich quality to your dough
- Vanilla extract: Boosts all the tasty elements without stealing the spotlight
- All purpose flour: Forms the backbone of your cookies
- Baking soda: Makes sure they puff up just right with the perfect texture
- Grape jelly or other fruit preserves: Delivers that wonderful sweet middle
- Extra melted peanut butter: For that pretty drizzle on top that makes them look extra fancy
Easy Making Steps
- Get everything ready:
- Heat your oven to 350°F and put parchment on your cookie sheets. The paper keeps cookies from sticking and makes cleanup super easy. Getting organized before you start helps everything go smoothly.
- Blend the soft stuff:
- In a big bowl, mix your butter, both kinds of sugar, and salt until they're fluffy and pale. This puts air in the mix, making your cookies tender later on. Then put in your peanut butter, egg, and vanilla, stirring until everything's mixed up nicely. Don't forget to scrape the bowl so it's all evenly combined.
- Work in the dry stuff:
- Carefully mix in flour and baking soda until you've got thick, smooth dough. Don't mix too much or your cookies might come out tough instead of soft. Your dough should come together without being worked too hard.
- Form your cookies:
- Scoop out 2-inch balls of dough and place them a couple inches apart on your cookie sheets. Use the back of your scoop to make a dent in the middle of each cookie. This little well will hold your jelly and keep it from running all over.
- Drop in the jelly:
- Put about a teaspoon of grape jelly, strawberry jam, or raspberry preserves into each cookie's center. Don't put too much or it'll spill over while baking. The magic happens when the sweet fruit flavor meets the savory peanut butter.
- Bake them up:
- Cook your cookies for 13 minutes until the edges turn slightly golden. Let them sit on the hot pan for 5 minutes before moving to a cooling rack. This short cooling time lets them firm up so they won't break when moved.
- Top with peanut butter:
- Warm up more peanut butter until it's runny enough to squeeze. Put it in a piping bag and swirl it over the jam centers. This finishing touch looks pretty and gives an extra peanut butter kick.
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I always go for grape jelly in these cookies because it takes me back to my lunch box days. I remember baking these for my boy's first kindergarten day and sneaking them into his lunch. Later his teacher told me he announced to everyone that his mom made "sandwich cookies way better than real sandwiches."
Make Them Your Own
The standard recipe calls for grape jelly, but feel free to play around with different fruit spreads to create your own special version. Strawberry jam gives a tangy, fresh taste, while raspberry adds a fancier twist. You might even want to try apricot or blackberry for something totally different.
If you're making these for a special event, try sprinkling some chopped peanuts around the edges before they go in the oven for extra crunch and eye appeal. The mix of smooth cookie and crunchy nuts creates an amazing texture contrast.
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Prep Ahead And Keep Fresh
These cookies actually taste even better the next day, so they're perfect for making in advance. Put completely cooled cookies in a sealed container with parchment between the layers so they don't stick together. They'll stay fresh and tasty for 2-3 days at room temperature.
If you need them to last longer, keep them in the fridge for up to a week or tuck them in the freezer for up to three months. To freeze properly, lay cookies out on a baking sheet until they're solid, then move them to a freezer bag. Let them sit out for about an hour before serving.
Thanks to the jam center, these cookies stay moist longer than ordinary peanut butter cookies. Just make sure they're totally cool before you put them away, or they might get soggy from trapped steam.
Great Combinations
Nothing beats having these throwback cookies with a big glass of cold milk for the ultimate comfort snack. Grown-ups might enjoy them with a sweet dessert wine or a creamy coffee for a little treat after dinner.
Want a fun dessert idea? Try putting a small scoop of vanilla ice cream between two cookies to make homemade ice cream sandwiches that'll wow everyone at your next get-together. The mix of cold, creamy ice cream with warm, nutty cookies creates an amazing taste experience.
Frequently Asked Questions
- → Can crunchy peanut butter be used?
Absolutely! Crunchy peanut butter works for the dough, but for the topping, stick with the creamy type for the best results.
- → Which jelly flavor is best?
Grape is the go-to, but strawberry or raspberry jams are delicious choices too!
- → What’s the best way to store them?
Keep cookies in a sealed container. Room temp is fine for 2-3 days, fridge for up to a week, or freeze for 3 months.
- → Can I go gluten-free?
Yes, swap regular flour with a one-to-one gluten-free option, and they’ll turn out great.
- → How do you make the topping?
Microwave creamy peanut butter for 30 seconds, mix well, and pipe onto cooled cookies for a fancy swirl.
- → Can I bake on a plain tray?
You can, but parchment paper or a non-stick mat is better for preventing sticking and ensuring even baking.